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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the carrots and both milk in a pan and bring to boil, stirring constantly. Reduce heat to medium and continue to cook, stirring often, until liquid disappears, about 25 minutes. As the halva cooks down you must stir more and more frequently to prevent it from burning. | 2. Add sugar, raisins, cardamom, cloves and the ghee (or butter). Continue to cook, stirring frequently, and scraping the bottom of the pan to prevent the mixture from sticking. | 3. Cook until the halva is very thick and forms a ball in the center of the pan as it is stirred, about 20-25 minutes. | 4. Turn the halva mixture out onto a greased 9-inch square baking dish, smoothing out the paste to an even thickness. | 5. Arrange the almonds on top, pressing them into the halva slightly. | 6. Score the top of the halva into rectangles, then cover and chill until firm. Cut completely the halva into triangles to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	1		grated	52.48	12.2624	1.1904	0.3072
milk	1 1/2	cups		223.26	17.4948	11.529000000000002	11.9682
milk	1/2		condensed	276.0	6.648	2.748	28.608
sugar	3/4	cup		604.485	151.197	0.0	0.0
raisin	1/4	cup		124.575	32.802	1.3984	0.1898
cardamom	1/4	teaspoon	ground	1.555	0.3424	0.0538	0.0335
clove	1	pinch	ground	0.3596	0.086	0.0078	0.0171
vanilla sugar	1/2	teaspoon		-	-	-	-
ghee	3	tablespoons		-	-	-	-
almond	1/4	cup	sliced toasted	481.78	0.0	0.0	54.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.